Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 lb cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 8 oz sour cream, room temperature
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Pat beef chuck dry and brown the beef in batches until mahogany-colored on all sides. Transfer the meat directly to the slow cooker.
  2. Add the sliced mushrooms, diced onion, minced garlic, beef broth, Worcestershire sauce, and thyme to the slow cooker. Stir gently to combine.
  3. Secure the lid and set the slow cooker to Low for 8 hours (or High for 4 hours).
  4. In a small bowl, whisk the flour into the room-temperature sour cream until smooth, then stir in the melted butter.
  5. Gently fold the sour cream mixture into the slow cooker during the final 30 minutes of cooking until the sauce is thick and glossy.
  6. Garnish with chopped fresh parsley before serving.